SPICY TOMATO PASTA
This Spicy Tomato Pasta is a quick and easy meal perfect for busy weeknights. The sauce is a beautiful rich tomato-based sauce with a spicy kick thanks to the red chilis. But you can adapt the spice level to taste. With very few ingredients, you can have this spicy tomato pasta on the table in under 20 minutes. Add some bread and a side salad, and you have a quick and easy dinner.
Provided by Claire | Sprinkle and Sprouts
Time 25m
Number Of Ingredients 12
Steps:
- Place a large pan of water on to boil.
- While it is heating up, make the pangrattato
- Place the butter/olive oil in a cold frying pan, and add in the fresh herbs and breadcrumbs. 2 tablespoon butter¼ cup chunky breadcrumb/panko1 tablespoon fresh oregano/parsley
- Stir the mixture well and cook until the breadcrumbs are crispy and golden.
- Season generously with salt and pepper, and then immediately tip the pangrattato mixture into a small bowl to stop it from browning any further. salt (to taste)
Nutrition Facts : Calories 529 kcal, Carbohydrate 73 g, Protein 13 g, Fat 21 g, SaturatedFat 6 g, TransFat 0.2 g, Cholesterol 15 mg, Sodium 1874 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving
BASIC SPICY TOMATO SAUCE
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.
Provided by SUNNILOVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g
PENNE WITH SPICY VODKA TOMATO CREAM SAUCE
A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.
Provided by Star Pooley
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g
ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE
A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Shrimp Seafood Tomato Fennel Chile Pepper Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
- Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5-8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
- Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5-10 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
- Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.
PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Provided by Hollander Finegold
Categories Milk/Cream Dairy Pasta Pepper Tomato Kid-Friendly Dinner Party Noodle Bon Appétit Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes (4 main-course) servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
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